Tag Archives: BLT

Spicy Crab Cake BLT’s

We’ve all heard me ramble on about my love affair with the simple BLT sandwich and it’s no secret that my cuisine of choice is Mexican.  What one may not know is that when I enter any restaurant, I go straight to their seafood options!

So when I saw our local grocer had lump crabmeat on sale, it was on!!!  The sweetness of crab goes wonderfully with a bit of Mexican inspired heat, and please tweak the spiciness level to your liking.  Just remember, don’t go too overboard since the crab is the star of this sandwich!

Oh yeah…and bacon. xoxo

The Starting Lineup

  • 1 lb lump crabmeat, pick over to remove any broken shell
  • 2 Tbsp mayonnaise
  • 1 large egg, beaten
  • 1/2 cup Panko bread crumbs
  • 1/4 cup chopped scallions
  • 1 finely minced jalapeno, seeded (optional)
  • 1 Tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • a couple dashes of Mexican hot sauce
  • Pinch of salt 

Breading

  • 1 cup Panko bread crumbs
  • 1 tsp cumin
  • 4 Tbsp olive oil

Assemble

  • Thick slices Texas toast or bakery rolls, lightly toasted
  • Bacon, cooked crisp
  • Beefsteak tomatoes, sliced
  • Romaine or iceberg lettuce
  • Spicy mayo (whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 minced chipotles from can of ‘chipotles in adobo’ and juice of 1 lime)

 

Crab Cakes:  In a large bowl, mix together the crab meat, mayonnaise, beaten egg, Panko, scallions, jalapeno (optional), lime juice, cilantro, hot sauce and salt.

Breading:  Gently form the mixture into about 8 (1/2-3/4th inch) patties and then fully coat in the Panko/cumin bread crumbs.  Set on a platter and refrigerate for 25-30 minutes to firm up.

Fry:  In a large nonstick skillet, heat the oil to medium-high.  Fry 2-3 crab cakes at a time until a golden brown crust appears on each side.  About 3-4 minutes per side.

To Serve:  For each sandwich, smear a tablespoon of the chipotle mayo on each slice of the lightly toasted bread or a split roll.  Next layer on the lettuce, tomato slices, spicy crab cake(s) and crisp bacon.  Top with remaining dressed bread slice and serve!  Enjoy!

SpicyCBLT

 

BLT Goat Cheese Pasta

I probably crave a traditional BLT sandwich a few times per week…arguably one of the best, simple sandwiches ever invented.  Now, one night at dinner, I wanted to elevate somewhat from my 12-year-old-self appetite and I figured out how to do just that!  Pasta!!

Yes, to feel the age I really am, all it takes is some yummy Italian food and a glass of wine to transport me back into my 30’s.  Plus, my husband prefers this sort of meal as well, not a random sandwich I put before him. 😉  So I already had the bacon on hand, a must, and I substituted the spinach leaves for iceberg and halved cherry tomatoes for the traditional beefsteak or Roma variety.  The kicker though, is that added touch of crumbled goat cheese at the end.  It melds beautifully into the warm pasta with the savory and sweet bacon and maple sauce.

Let me also note and close with…this meal takes less than 30 minutes to prepare and have on the table!  Gourmet, simple and oh so flavorful!

 

*As always, you can pair this with any sort of pasta, whether gluten free, spaghetti squash, zucchini noodles, etc.

The Starting Lineup

  • 10 oz linguine (or other long noodle)
  • 8 strips bacon, cut into 1″ pieces
  • 1/4 cup chicken broth (plus more for thinning sauce, if desired)
  • 1 hefty Tbsp real Maple syrup (no Aunt Jemima here please)
  • 3 cups spinach leaves
  • 1 cup cherry tomatoes, halved
  • 1 cup sliced mushrooms (optional)
  • 2oz goat cheese, crumbled

Prepare your pasta according to package directions/ al dente.  Drain and set aside.

In a large skillet (as you’ll be adding all of your cooked pasta to this), cook your bacon pieces over medium heat till slightly crisp.  Remove all but 2 Tbsp of the bacon grease (depending, you may have that exact amount of bacon grease in your pan and won’t have to drain any).

Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to pick up any brown bits of bacon flavor.  The “fancy” word for this is deglazing..look at you!

Now over low heat, add in the maple syrup, spinach (1 cup at a time as it wilts), halved cherry tomatoes and mushrooms (<-optional), toss together.

Finally, add the cooked pasta and the goat cheese to the sauced skillet.  The goat cheese will melt in to the dish creating a creamy texture (If you like a thinner coating, just add a tablespoon of chicken broth at a time).  Serve with warm bread and a salad for a truly great and easy meal, enjoy!

BLTGoatCheesePasta

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